1. In food processor bowl with metal blade or blender container, combine
cream cheese, mayonnaise, horseradish and avocado; process on high speed
until well mixed.
2. Spread cream cheese mixture evenly over tortillas. Top each tortilla
with crabmeat, bell pepper, onions and olives. Roll up each tortilla; wrap
securely in plastic wrap. Refrigerate at least 15 minutes or overnight.
3. To serve, slice rolls diagonally into 3/4-inch thick slices.
36 appetizers.
Recipe by: Pillsbury's Make It Easy Mexican
Posted to recipelu-digest Volume 01 Number 563 by Rodeo46898
<Rodeo46898@aol.com> on Jan 20, 1998
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